As you all know, I love soups and stews for the fall weather. I usually make a pot of soup every weekend and then take that soup with me to work for the week for lunch. Last week, I made Chicken Tortilla Soup, Yum!
Ingredients
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 can crushed tomatoes
- 1 can condensed chicken broth
- 1 1/4 cups water
- 1 (4 ounce) can chopped green chile peppers
- 1 (15 ounce) can black beans, rinsed and drained
- 6 corn tortillas cut into strips
- 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
- crushed tortilla chips
- sliced avocado
- shredded Monterey Jack cheese
Directions
1- In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in tomatoes, broth, and water.
2- Bring to a boil, and simmer for 5 to 10 minutes.
3- Stir in corn, chiles, beans, and chicken and sliced tortilla strips.
4- Simmer for 10 minutes.
5- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, sour cream….. Whatever you like!
**Editors note- You can thicken the soup with some cornmeal dissolved in water first, then pour into the soup broth and simmer.